Roasted Leg of Lamb Recipe

Serves 6

Preheat oven to 400 F.

One 5lb leg of lamb, boned, split open

Salt & Pepper


Paste for Lamb

2 Tablespoons of brown sugar

1 teaspoon of onion powder

1 tablespoon of whole grain mustard

4 fresh rosemary sprigs, leaves removed

3 garlic gloves

3 tablespoons of Extra Virgin Greek Olive Oil

1 tablespoon of Sea Salt

1 tablespoon of Black Peppercorns

1 teaspoon of Paprika

3 sprigs of fresh rhyme, leaves removed.


Put the black peppercorns in a spice grinder and grind until fine. Put all the ingredients in a food processor along with the black peppercorns and pulse until a paste is formed. Remove from processor and rub all over the lamb meat. Truss using butchers twine and roast the lamb for 45 minutes to 1 hour depending on temperature desired.


Chef Mary Beth Lawton-Johnson
Chef Mary Beth Lawton-Johnson
Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

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Roasted Leg of Lamb Recipe